Start by heating your large skillet over medium heat. Add the chorizo and cook until it’s browned and fully cooked, about 5-7 minutes. Break it apart with a spoon as it cooks to ensure it crumbles nicely.
Once the chorizo is cooked, add the sliced green bell pepper, red onion, and sliced olives to the pan. Sauté for about 3-4 minutes, or until the vegetables are tender.
Add the canned diced tomatoes and both jars of marinara sauce to the skillet. Stir everything together, allowing the flavors to meld. Let it simmer for about 5 minutes on low heat.
In a separate pot, cook the tortellini according to the package instructions. Drain and set aside.
In a large mixing bowl, combine the cooked tortellini with the chorizo and vegetable sauce mixture. Gently fold in half of the shredded mozzarella cheese, reserving the other half for topping.
Transfer the tortellini mixture into your prepared baking dish, spreading it out evenly. Top with the remaining mozzarella cheese and sprinkle the sliced pepperoni on top.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it to avoid over-browning.
